There are so many reasons that I’m glad we went back to homeschooling, and our slow mornings as a family are some of my favorite, squeezing in extra snuggles before we get up for the day and start school.

I start my morning with a turmeric milk and Justin has Peet’s Coffee while the kids get going on their schoolwork for the day…and Ollie never not in costume (either a lion or black panther).

Did you know there’s actually a big difference in organic and conventional coffee?

Coffee is one of the most chemically treated agricultural products on the planet.

I was making cookies one day and also a batch of granola and I stood there staring at both and then it hit me….what if I mixed the cookie dough with the granola to make a crunchy cookie?
.
Holy smokes! I like these a hundred times better than just the chocolate chip cookies, and I LOVE the cookies as is. It’s *almost* like having an oatmeal cookie because the texture is different, but none of the high glycemic ingredients.

RECIPE
1 part granola
2 parts cookie dough
(this can be changed up depending how cookie or crunchy you want. But, too much granola and they won’t hold together)

These might be one of my most popular recipes and I came up with it a few months ago when we had an excessive amount of zucchini from Zola’s garden. I just started throwing stuff in a bowl and suddenly one of our favorite dinners came to life.

You can adjust the ingredients to make them more fritter like or pancake like…these proportions make them like a pancake. And if you can’t have dairy, you can leave the mozarella out all together and add an extra egg.

DIRECTIONS
Mix all ingredients in a bowl. I don’t squeeze the moisture from my zucchini. The mix should be similar to a pancake batter. If it’s too runny, they’ll fall apart, so in that case, add some more almond flour. Every time I make these the consistency of the batter is slightly different depending on how juicy my zucchini’s are ;). Spoon batter onto a pan (I use the Chosen Foods avocado oil spray), and cook till the bottom become golden, flip, and cook all the way through.

Makes about 20 frittersAbout 2.5 CARBS EACH

We top them with @siggisdairy plain yogurt mixed with pesto or some honey goat cheese.

Use the leftovers for a breakfast sandwich (they toast in the toaster really well), or cook the fritters thin and use it as a “taco” shell or pizza crust.

My family can’t get enough of these. And if you happen to have picky kids, it’s a great way to sneak some veggies in and they’ll never know. You can freeze them if you want, but ours never last long enough to need to freeze them. ;)

We eat low carb about 95% of the time, but every once in a while we splurge for a special occasion. Chapati was one of our favorite foods in Uganda (before I was diagnosed with Type 1) and Justin learned how to make it. We loved it so much we even brought home a chapati pan!

30 CARBS per chapati
Like I said…rare occasion. And my stomach hurt so bad after eating this. But the joy on their faces of something that transported us back to Uganda for an evening was so worth it.

DIRECTIONS
1. Add all ingredients to a mixing bowl and stir together using a wooden spoon till it makes a ball of dough that stretches but is no longer sticky.
2. Lightly flour a surface and knead the dough, but don’t over knead it and make it tough.
3. Divide into six pieces and roll into a balls.
4. Heat chapati pan (or a cast iron skillet) and grease the pan lightly with avocado or olive oil using a paper towel to spread it around.
5. Using a rolling pin, roll dough balls till they resemble a tortilla.
6. Cool chapati’s on the pan, one at a time for about a minute on each side or until brown spots start to appear.
.
It’s so good you can just eat it by itself, which is most common in Uganda. Or you can make a rolex, eat it with rice and beans, and Justin loved to put a little melted butter on it with cinnamon and sugar. Really, you can do anything with it!
.
I hope this recipe warms your heart as much as it did ours to reminisce of all our favorite things about Uganda.

DIRECTIONSPre-heat oven to 400 degrees. In a bowl, toss chickpeas, a little avocado oil, teriyaki sauce, and sriracha. Spread chickpeas onto a pan with parchment paper (makes clean up so much easier). Bake for 10 min. Roll the chickpeas around a little and bake for another 15 min or until desired crispiness. Enjoy! I dare you to not eat the whole tray in one serving.